Add the rolled oats along with the boiling water to a food processor. Mix on slow speed for 5 minutes.
Meanwhile add the chia seeds and filtered water to a small bowl, mix and set aside until it forms a gel.
Add all remaining ingredients EXCEPT for the blueberries to the oat mixture, ensuring to also add the chia gel. Blend on medium speed for 20 – 30 seconds, scraping down sides if needed.
Add the raspberries to the cupcake mixture and gently fold through.
Line a 12 cup muffin tray with patty cake liners. Spoon the mixture in to each patty cake liner, filling each one almost to the top.
Bake in the oven for approximately 30 minutes, or until tested with a toothpick or skewer that comes out clean.
Allow to cool for 5 minutes before turning out on to a wire rack. Before icing the cupcakes you will need to ensure they are completely cool.
Mix the coconut sugar, cacao powder, coconut oil and coconut milk in a small to medium size saucepan over medium to high heat and bring to a boil. Allow to boil until thick, stirring constantly (approx.. 6 minutes). You must ensure to be careful it doesn’t get too hot and burn on the bottom.
Add in the finely desiccated coconut and vanilla, mix through until well combined.
Remove from heat and allow to cool. You may place in the fridge to speed up this process.
When icing is slightly set and thick enough to use, add to a pipping bag and decorate your cupcakes as you wish. Feel free to add fresh raspberries on top to decorate.
NOTE: * For a nut free alternative, substitute the almond meal with ground sunflower or pumpkin seeds (or a combination of both).